Crowning touch

Creating an eye-catching roast of lamb centerpiece isn't as hard as it may seem

April 12, 2006|By KATE SHATZKIN | KATE SHATZKIN,SUN REPORTER

The Gourmet Cookbook calls crown roast of lamb "so sophisticated and fancy that it has come to be virtually synonymous with luxurious eating."

The 2004 cookbook, edited by Ruth Reichl, also calls the crown roast something more surprising: "easy."

HOW TO A step-by-step guide to butchering and preparing a crown rack of lamb. pg 5F

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